You could probably get a much better result by dry brining the steaks with this butter salt. You'll get the dry surface you need to get a good crust AND the delicious buttered interior.
Try Butter Buds and add your own salt so you can get the flavor and more easily control your salt levels. That butter salt is mostly sold to be used on popcorn which is why Angel thought it tasted that way.
Guga: This is one of the biggest mistakes most people make, they don't season their steak enough with salt Alao Guga: It's quite salty, be very cautious with it Gotta love that man
Guga, I know it wouldn't have likely made a huge difference on this one, but I loved back when you didn't always have the control first. It was always interesting when people couldn't quite tell which the control was, made for interesting, imo more authentic results.
Not anymore, hasn't been that way. I looked at the ingredients for this butter salt and the kernel seasons popcorn salt and the ingredients are almost identical.
@@RCM442The ingredients include both natural and artificial butter flavor. Artificial butter flavor is diacetyl. Most movie theater “popcorn salt” has no natural butter, only diacetyl, so this stuff (and other similar products) doesn’t taste as strongly of artificial butter as does movie theater popcorn, but it does still have that particular flavor that some people find quite offensive.
Get an extra steak and dry brine it overnight with one and let me know how it tastes when you cook it Monday. The salt will penetrate the steak more and you will get more of the butter flavor in the middle. They were saying it was mostly on the outside where the flavor was
You should try chicken salt from Australia next. Originally it was made to season rotisserie chickens, but then we discovered it goes great on fries. Reckon it'd be pretty good on a steak. The original was Mitani brand, but it's far from the best these days. The most widely used commercially would be Edlyn - you can buy a 5kg tub online which should be more than enough for your experiments. Bonus points if you make a side dish using fries with chicken salt on them.
Just had a flashback to the old days when Guga and Maumau filmed reactions in a dimly lit back room Crazy how good the overall production has gotten since then
Guga I just made my first ever sous vide steak, exactly as you do, I even grated some dehydrated cured egg I’ve seen in your videos. Hands down the best steak I’ve had in my life, I have my buddy a piece and he said the same thing. Thank you so much for what you do, love the videos!
@@videostash413or it tells you they want to keep the demand for the product up. Like how fast food companies will have a yearly “limited time” menu item. Guarantees they won’t ever have too much product and potentially waste money
Hi, please try this method. I called this semi-sous-vide. You sousvide your steak to 35 Celsius, and then grill it until needed internal temp. It allows you to quicker reach the temperature, not keeping steak on fire for long and not allowing juices to come out.
Hello Guga, since you done a lot of experiements, could you please make video where you choose your favorite experiment you ever made with steaks? Thank you!
I had an idea and thought you might want to consider it for a video idea. Make a pastrami but cure the corned beef while in a sous vide for a few days. Basically, it would cure and tenderize in the sous vide at the same time. When the time is up, rinse, apply Pastrami spice, and smoke. I'm thinking brine would cure the beef faster in sous vide than in a refrigerator. I thought curing in sous vide instead of a refrigerator could be a worthy experiment.
I know Guga's done an explanation as to the differences in steaks labelled as Wagyu from Japan, Australia and the USA before - but I'm curious, what would he make of the differences of ones labelled as "Aberdeen Angus" or just "Angus" - as I read not long ago that in the USA you can label beef as "Angus" if the cow has 50% black hair - regardless whether it's related to the original Aberdeen Angus breed of cow from Scotland or not (even in most of the UK, most things sold as "Angus" are usually a cross breed between an Angus bull and a diary-breed cow to keep costs down).
Hi Guga, here is a video idea for you. Bakerstuts recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. They were thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. We can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, We hope you give it a shot!
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
This side makes me want to see your take on papa rellena. You're already in miami so you got plenty of examples. I mean just go to any cafeteria and boom. Most of them got it. Love your vids Guga.
As a Australian you need to try chicken salt, we typically use it so put on deep fried food such as chips or fires as you would call them. It even tastes great on popcorn
I think I'd cut it with cheese powder, so it wasn't as salty and added umami, maybe some garlic pepper, too, but little by comparison. Actually, you could add the onion soup mix, too. Maybe it's okay that there's no more Guga's Rub. Add a little chili powder, and I think that's a good mix for steak, but lightly. So many flavors could over power it. I'm going to try this.
Got a little tip for you Guga, knowing how much you love that gas torch. Put some sear on your mash potatoes too, it makes the top nice and crispy giving you a great texture, and the caramelization of the butter in the mash gives a great Maillard reaction.
Butter Buds is probably a better option. It tastes more like butter, and doesnt have the added salt. We used to use it a lot with potatoes, and it was awesome.
If you leave the sweet corn in the husk do you need to bag it for Sous Vide. Experiment with one.... a few and pack the pot. Then after you charcoal roast.
I will start with I love this series. All of Gugas series. But a shepherds pie is is made with lamb. A cottage pie is made with beef. It's called a shepherd pie because of whet they shepherd. Sheep. Nothing but love.
Hi Guga I just recently started watching your sous vide videos and just bought a sous vide machine. I've cooked 3 steaks I filet and 2 new York strips. The filet was about 1-1/2" thick and the strips were about 1". Temp 130f, for 1 hour, the filet 1-3/4 hours. They all tasted good, but were definitely more medium than medium rare.. What am I doing wrong? Thank you. BTW I really enjoy your video, very entertaining. Tony
Guga… baked potatoes… 400 degrees, lightly oil and use kosher salt. Place aluminum foil or a try on the bottom rack, and put the potatoes on the middle rack and cook until fork tender. The skin gets insanely crispy
I think you should have done: 1. Butter salt, pepper, and garlic in the bag, then seared without adding anything. 2. Salt, pepper, garlic, and butter in the bag, then seared without adding anything. 3. Salt, pepper, and garlic in the bag, then butter basted while seared.
You should try using maple sugar, made from actual maple syrup. Don't know if it would be good using it in the same amount as you did the butter salt. Thinking more the glaze or marinade you might make with it.
hey guga! i love my sous vide circulator, but i'm already on my third one and it can't hold the temperature anymore. Same problem as my other two sticks. My guess is the temperature regulator is getting messed up, but I use a tub with a silicon lid and everything. Is this just normal wear and tear? My latest stick has lasted me 1.5-2 years. I also do look for and clean any hair/grime off the prongs periodically.
Try to dry age a steak in fruit fresh fruit fresh is a powder that you put on fruit whenever you are freezing it to keep it fresh and it holds its color
I always forget its a sous vide video until i see leo and angel are on the other side. Sure theres the part of the video where you sous vide the steaks, but it doesnt click until the dudes are reversed. A guga video is a guga video, they're all 🔥
I recently discovered you can make Lebanese toum using black garlic. It might be interesting to what black garlic toum does to the flavor of dry aging steaks
I've tried a couple dozen different types of butters in my 60years and they all taste unique . The best is by a Longshot is Frazer Valley Butter from British Columbia Canada. Its on another level do yourself a favor and try it.
I used the butter salt on popcorn so when Angel was like it taste like popcorn I was like damn it should with all that butter salt. Kinda want to try it now.
You could probably get a much better result by dry brining the steaks with this butter salt. You'll get the dry surface you need to get a good crust AND the delicious buttered interior.
Haha I just put a comment like this myself wondering if you might get more permeation as well. Great minds!
The salt definitely would become absorbed, but I wonder if the butter solids would get drawn up into the meat? 🤔
dry age it as well but without the salt just butter and onion powder
Guga it would be amazing if you did a tier list of all your steak experiments from beginning of your channel to now
No, make it a March Madness Bracket. The four divisions: Compound Butters, straight seasoning, sauces/marinades, and dry aged/wildcards.
Would take him ages....
This!
@@aaronsebastian5156 no this!
0:19 "the saying of 'butter makes everything better' is totally true."
last video - *butter making things worse.*
I like how you go easy with the editing now, much more watchable.
Try Butter Buds and add your own salt so you can get the flavor and more easily control your salt levels.
That butter salt is mostly sold to be used on popcorn which is why Angel thought it tasted that way.
Butter Buds is great for home fries, too!
So... Pumpkin spice steak when?
Never
I was about to ask the same! Guga, put this idea in the back pocket for Fall time
Next winter😂🎃
U need help
Would be perfect for a Halloween special
Butter Salt is what we add in the oil when popping popcorn at movie therater, that is what gives it that iconic yellow color as well
Flavorcol?
Guga: This is one of the biggest mistakes most people make, they don't season their steak enough with salt
Alao Guga: It's quite salty, be very cautious with it
Gotta love that man
He double salted it though with salt and butter salt
😂😂😂
Butter Salt, also known as Flavacol. It's what exactly used in movie theater popcorn salt.
I thought that's what it looked like
If it’s anything like butter buds it’s not flavacol.
Guga, I know it wouldn't have likely made a huge difference on this one, but I loved back when you didn't always have the control first. It was always interesting when people couldn't quite tell which the control was, made for interesting, imo more authentic results.
Steaks with a side of ground beef. This is why I love Guga ❤
@8:16 Angel has a damn sharp palette. "Butter salt" is salt with diacetyl, the chemical that gives movie theater popcorn its flavor
Not anymore, hasn't been that way. I looked at the ingredients for this butter salt and the kernel seasons popcorn salt and the ingredients are almost identical.
@@RCM442 that's not because what the product is made of, it's why. Angel has a taste memory.
@@RCM442The ingredients include both natural and artificial butter flavor. Artificial butter flavor is diacetyl. Most movie theater “popcorn salt” has no natural butter, only diacetyl, so this stuff (and other similar products) doesn’t taste as strongly of artificial butter as does movie theater popcorn, but it does still have that particular flavor that some people find quite offensive.
"you can clearly see the direction we're going over here. Yes, exactly what you're thinking."
Bro I haven't even thought out something 😭
So, is anyone else thinking of a Bristol Type 4 stool from a pancreatic cancer patient, or is it just me?
I was thinking of a ice cream sunday untill he said that 💀🤣
A pile of poo
Thanks for showing that label. Found this on amazon in minutes and placed an order to be ready by tomorrow. Should make for a tasty sunday dinner.
Get an extra steak and dry brine it overnight with one and let me know how it tastes when you cook it Monday. The salt will penetrate the steak more and you will get more of the butter flavor in the middle. They were saying it was mostly on the outside where the flavor was
That butter salt one looks golden!
If it's really salt... try dry brining with it! See if that butter flavor penetrates all the way through
You should try chicken salt from Australia next. Originally it was made to season rotisserie chickens, but then we discovered it goes great on fries. Reckon it'd be pretty good on a steak. The original was Mitani brand, but it's far from the best these days. The most widely used commercially would be Edlyn - you can buy a 5kg tub online which should be more than enough for your experiments. Bonus points if you make a side dish using fries with chicken salt on them.
"Yes. Exactly what you're thinking." Is some good understated humor. Nice.
Just had a flashback to the old days when Guga and Maumau filmed reactions in a dimly lit back room
Crazy how good the overall production has gotten since then
Oh man, my suggestion made it! Love this stuff.
Guga I just made my first ever sous vide steak, exactly as you do, I even grated some dehydrated cured egg I’ve seen in your videos. Hands down the best steak I’ve had in my life, I have my buddy a piece and he said the same thing. Thank you so much for what you do, love the videos!
I’ve always kind of wondered about this❤❤❤thanks Guga😊
There must be some kinda food coloring in that butter salt...
EDIT: Yeah, there is. And it also is actually popcorn salt.
there is not even real butter in there buddy, of course its coloring
It’s usually Annato which is perfectly safe.
Guga you should try Hawaiian black lava salt alongside Hawaiian Red Alaea salt. You could call it the Sith Steak.
dehydrated egg yolks + that butter salt powder, will be a good experiment to try guga.
Had no clue that Guga's Rub was a limited run...
Atleast we have the recipe to make more after the fact
Limited tells you it wasn't good or it didn't sell.
@@videostash413or it tells you they want to keep the demand for the product up. Like how fast food companies will have a yearly “limited time” menu item. Guarantees they won’t ever have too much product and potentially waste money
@@videostash413Many of us have made the rub and it's good.
@@videostash413 it's a simple recipe bro. For years he was just telling people to make it themselves.
@@hoyhoy852 what's the recipe?
"To be specific a ridiculous amount" always gets me.
I love how every one of his 'side dishes' would be a whole meal that would get me through the day
When he dropped the potatoes “I did it again” 😂😂😂
that side dish is madly awesom
That side looks delicious!
This steak channel is awesome but for fun i would also love to see the ultimate burger you can make.
This IS my request!! Flavocal Ive been requesting for years!!
Wow, and it went well!
Hi, please try this method. I called this semi-sous-vide. You sousvide your steak to 35 Celsius, and then grill it until needed internal temp. It allows you to quicker reach the temperature, not keeping steak on fire for long and not allowing juices to come out.
Hello Guga, since you done a lot of experiements, could you please make video where you choose your favorite experiment you ever made with steaks?
Thank you!
I had an idea and thought you might want to consider it for a video idea. Make a pastrami but cure the corned beef while in a sous vide for a few days. Basically, it would cure and tenderize in the sous vide at the same time. When the time is up, rinse, apply Pastrami spice, and smoke. I'm thinking brine would cure the beef faster in sous vide than in a refrigerator. I thought curing in sous vide instead of a refrigerator could be a worthy experiment.
Bought a sous vide. Have watched a lot of videos, I always come back to you. Plan to use soon, thank you.
I know Guga's done an explanation as to the differences in steaks labelled as Wagyu from Japan, Australia and the USA before - but I'm curious, what would he make of the differences of ones labelled as "Aberdeen Angus" or just "Angus" - as I read not long ago that in the USA you can label beef as "Angus" if the cow has 50% black hair - regardless whether it's related to the original Aberdeen Angus breed of cow from Scotland or not (even in most of the UK, most things sold as "Angus" are usually a cross breed between an Angus bull and a diary-breed cow to keep costs down).
I always like how Guga's side dishes could easily be an entire meal for some people!
I would’ve stuck those potatoes under the broiler to crisp up that mash on top.
Thanks for the daily uploads guga!
My favorite crew for reviewing experiements.
no way they can be so precise when they guess what the exsperiment is all about. I think they all know exactly what was done to the steaks.
Hi Guga, here is a video idea for you. Bakerstuts recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”.
They were thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG.
We can even see the video title already “Food scientists say THIS makes MSG BETTER!”
Anyways, We hope you give it a shot!
potatoes with butter salt and extra butter... I love you Guga. 😆
Thank you SO much GUGGER, for cooking this delicious yellow-ass steak!
Have you used Flavacol yet? It's the stuff theaters put on their popcorn. I'd love to see the full run of experiments with it, especially dry age!
I have come again to request the Wagyu Beef Hot Dog
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
I like that you have finally brought your temp down 6 degrees! I prefer mine at 125 F, but I would enjoy it at 129 anyway :)
"popcorn steak" definitely the best description
I was expecting the MGS sound when Angel said "it's like popcorn".
Adding to my "side dish could be a meal on its own" list.
This side makes me want to see your take on papa rellena. You're already in miami so you got plenty of examples. I mean just go to any cafeteria and boom. Most of them got it. Love your vids Guga.
I like that the rub was a one time only run (if that's true). Makes me much more likely to want to try it out for myself
I'd love to see a triple dry age face off - umai bag in the regular refrigerator Vs dry age cabinet Vs umai bag in the dry age cabinet
Gordon’s gonna have a field day with the yellow steak 😂😂
As a Australian you need to try chicken salt, we typically use it so put on deep fried food such as chips or fires as you would call them. It even tastes great on popcorn
"So how many steaks do you want?" "Yes"
That stuff is wonderful on popcorn too 😊
I think I'd cut it with cheese powder, so it wasn't as salty and added umami, maybe some garlic pepper, too, but little by comparison. Actually, you could add the onion soup mix, too. Maybe it's okay that there's no more Guga's Rub. Add a little chili powder, and I think that's a good mix for steak, but lightly. So many flavors could over power it. I'm going to try this.
Got a little tip for you Guga, knowing how much you love that gas torch. Put some sear on your mash potatoes too, it makes the top nice and crispy giving you a great texture, and the caramelization of the butter in the mash gives a great Maillard reaction.
Butter Buds is probably a better option. It tastes more like butter, and doesnt have the added salt. We used to use it a lot with potatoes, and it was awesome.
I watched this while I ate my ny strip i sous vide, basted with a compound butter (ranch seasoning and garlic) winner for sure.
Popcorn steak? Great idea. Dry age steak in movie popcorn!
To be specific... "a ridiculous amount" hahahah
Hey Guga! Can you run an experiment with Buldak sauce? Especially the red one (even spicier than black)? It has a great flavor but a great kick too!
The American expensive health care industry loves Guga.
This is basically what we flavor the popcorn with at the movie theater.
"You can clearly see the direction we're going over here. Yes, exactly what you're thinking."
Yes mash Pooptato
That butter salt might be good for deep frying. Butter salt fried chicken sounds like a winner.
3:15 ... yes, exactly what I was thinking 😀
I am interested to see what you can do with chicken salt Guga, it's quiet popular here in Australia we use it on fish and chips and on potato scallops
If you leave the sweet corn in the husk do you need to bag it for Sous Vide.
Experiment with one.... a few and pack the pot.
Then after you charcoal roast.
I will start with I love this series. All of Gugas series. But a shepherds pie is is made with lamb. A cottage pie is made with beef. It's called a shepherd pie because of whet they shepherd. Sheep. Nothing but love.
Hi Guga I just recently started watching your sous vide videos and just bought a sous vide machine. I've cooked 3 steaks I filet and 2 new York strips. The filet was about 1-1/2" thick and the strips were about 1". Temp 130f, for 1 hour, the filet 1-3/4 hours. They all tasted good, but were definitely more medium than medium rare.. What am I doing wrong?
Thank you. BTW I really enjoy your video, very entertaining.
Tony
Kinder’s also makes a buttery steakhouse blend. It’s really good on the steaks
"A tiny bit of butter",......continous to add a bowl of butter 😂🤤🤤🤤
Your side dishes are actually main dishes? I mean it has meat and everything 😂❤️ epic hahahaha
Still waiting for Australian msg (chicken salt) we usually have it on fish n chips
Guga… baked potatoes… 400 degrees, lightly oil and use kosher salt. Place aluminum foil or a try on the bottom rack, and put the potatoes on the middle rack and cook until fork tender. The skin gets insanely crispy
Try using popcorn seasonings. They have some good savoury options that can make a steak give great flavor
I've said it before, but... Gugas' side dishes are a meal in themselves! 😃😃😃
It’s so good on smash burgers! It is a must with salt pepper and garlic!
I think you should have done:
1. Butter salt, pepper, and garlic in the bag, then seared without adding anything.
2. Salt, pepper, garlic, and butter in the bag, then seared without adding anything.
3. Salt, pepper, and garlic in the bag, then butter basted while seared.
You should try this with Flavacol. It's the buttery salt they put on popcorn at the movies.
That side dish is like a reverse Gotcha Pork Roast but with beef. 😁
You should try using maple sugar, made from actual maple syrup. Don't know if it would be good using it in the same amount as you did the butter salt. Thinking more the glaze or marinade you might make with it.
hey guga! i love my sous vide circulator, but i'm already on my third one and it can't hold the temperature anymore. Same problem as my other two sticks. My guess is the temperature regulator is getting messed up, but I use a tub with a silicon lid and everything. Is this just normal wear and tear? My latest stick has lasted me 1.5-2 years. I also do look for and clean any hair/grime off the prongs periodically.
Level 1: Unsalted butter
Level 2: Salted butter
Level 3: Buttered salt
The butter salt steak looks magical.
Lord have mercy.... I am in an indefinite loop between this video and the steak sauce video.... Guga!!! :'(
Try to dry age a steak in fruit fresh fruit fresh is a powder that you put on fruit whenever you are freezing it to keep it fresh and it holds its color
You made that potato hollowing look easy!
I always forget its a sous vide video until i see leo and angel are on the other side. Sure theres the part of the video where you sous vide the steaks, but it doesnt click until the dudes are reversed. A guga video is a guga video, they're all 🔥
I recently discovered you can make Lebanese toum using black garlic. It might be interesting to what black garlic toum does to the flavor of dry aging steaks
I've tried a couple dozen different types of butters in my 60years and they all taste unique . The best is by a Longshot is Frazer Valley Butter from British Columbia Canada. Its on another level do yourself a favor and try it.
I buy this fantastic seasoning called buttery steakhouse from Kinders. I use it on my eggs every morning, but I'm sure it would be good on steak.
I used the butter salt on popcorn so when Angel was like it taste like popcorn I was like damn it should with all that butter salt. Kinda want to try it now.
Butter salt is mainly used in popconrs. I guess that's why Angel was reminded of popcorns.😜